Name: Pinto Bean and Potato Tostadas
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mexican

The Urben Life Verified

October 13, 2025

14 Ingredients

EASY

Pinto Bean and Potato Tostadas are quick, easy, and vegan, and delicious. Seasoned beans and potatoes piled high on shredded lettuce, topped with sliced avocado. I hesitate to label this as a lunch OR dinner recipe because it really can be both. I love creating recipes that serve as a meal for 2, or 4, or have leftovers for days!

From the Cook

1/4

Pinto Bean and Potato Tostadas

The Urben Life Verified

Ingredients

servings

WarningMilk and 3 other allergens identified

Instructions

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Instructions

Toss diced potatoes in a large skillet with a couple tablespoons of olive oil. Cook until soft.

As potatoes cook, warm pinto beans in a small saucepan over low heat.

Once potatoes are soft, season with chili powder, ground cumin, paprika, garlic powder, onion powder, salt, and pepper. Stir around so everything is coated. Continue to cook, as they crisp up slightly.

To assemble, make a bed of shredded lettuce on a tostada. Scoop a serving of pinto beans and potatoes and place on top. Top with desired toppings and enjoy.

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My Calorie Intake

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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About the Cook

The Urben Life

Hey there, I'm Jenna Urben! I'm the recipe developer, photographer, and writer behind The Urben Life. My mission is to share allergy-friendly recipes the entire family will love.